Ingredients20 m servings 69 cals
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
- Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
- Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Per Serving: 69 calories; 0 g fat; 16 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 584 mg sodium. Full nutrition
ReviewsRead all reviews 9
Needs some fresh grated black pepper, and we also add a little crushed garlic to the marinade...The onions can be left in the marinade overnight.
These onions pair really well off of a spicy marinated taco meat. I usually like to let the onions sit overnight, but 2-3 hours will do in a pinch.
Pickled onions never sounded good to me until I had them on a sandwich at a local restaurant. Now I'm hooked! I have been using these to perk up my veggie sandwiches and they are great. I love t...
This is one of those recipes I would never have thought to try - or even ordered on a sandwich! - but a few weeks back we ordered a sandwich platter from a local deli for a work meeting. I pick...
Easy to make and very tangy. My husband didn't care for the smell of the vinegar mixture while cooking but I enjoyed the flavor.